Zabione Cake



4 pkgs. ladyfingers

3/4 cup Marsala wine

1 pt. whipping cream

2 tbsp. powdered sugar

2 1/2 cups milk

1 large pkg. instant vanilla pudding

1 large pkg. instant chocolate pudding

chopped nuts (optional)

chocolate sprinkles (optional)



Line bottom and sides of a 9" or 10 " spring-form pan with

ladyfingers. Sprinkle with about 1/4 cup of the Marsala. Whip the

cream with the powdered sugar and set aside.



Add 1 cup of milk and 1/2 cup of Marsala to the instant vanilla

pudding and beat. Fold in 1/3 of the whipped cream and pour over the

ladyfingers.



Add another layer of ladyfingers to the pan and sprinkle with

remaining Marsala. Combine remaining milk with the chocolate pudding

and beat until thick. Fold in 1/3 of the whipped cream and pour over

second layer of ladyfingers.



Spread remaining cream over the top. If desired, sprinkle chopped

nuts or chocolate sprinkles over the top layer of whipped cream.

Refrigerate cake until well chilled.